Fermentation

Presented by: Hina Amir
 Introduction
 Fermentation
 Products
 Industrial scale
Contents  Types
 Advantages
 Disadvantages
 Summary
• FERMENTATION TECHNOLOGY
microorganisms, grown on a large scale, to produce
valuable commercial products or to carry out important
chemical transformations.
• FERMENTATION
Pasteur’s “life without air”,
Latin word fervere, to boil
ZYMOLOGY OR ZYMURGY.
Eduard Buchner 1897
Fermented no living yeast cells in the mixture

1907, Nobel Prize in Chemistry
Some important fermentation products
Product Organism Use
Ethanol Saccharomyces Industrial solvents,

cerevisiae beverages
Glycerol Saccharomyces Production of
cerevisiae explosives
Lactic acid Lactobacillus Food and
bulgaricus pharmaceutical
Acetone and Clostridium Solvents
butanol acetobutylicum
-amylase Bacillus subtilis Starch hydrolysis
6
Fermentor is the basic
equipment used for
fermentation.
contains the media to

carry out
fermentation, and
creates environment for
fermentation at large
scale.
http://web.ukonline.co.uk/webwise/spinneret/microbes/penici.htm)
 Pure culture: organism, quantity, physiological state
 Sterilised medium: for microorganism growth
 Seed fermenter: inoculum to initiate process
 Production fermenter: large model
 Equipment i) drawing the culture medium
ii) cell separation iii) collection of cell
iv) product purification v) effluent treatment.

surface (solid state) submersion techniques.
• microorganisms microorganisms grow in a

cultivated on the surface liquid medium.
of a liquid or solid
substrate. (biomass, protein,
antibiotics, enzymes and
• complicated and rarely sewage treatment) are
used in industry. carried out by submersion
processes.
• Mushroom, bread, cocoa,
tempeh
• BATCH FERMENTATION
Sterile nutrient substrate , inoculated, grow until no more

of the product is being made, "harvested" and cleaned out
for another run.
 lag phase (adapt to their surroundings)

 exponential growth (grow in numbers)
 stationary phase (stop growing)
 death phase
• CONTINUOUS FERMENTATION
 Substrate is added continuously to the fermenter, and

biomass or products are continuously removed at the same
rate.
 Under these conditions the cells remain in the logarithmic
phase of growth
• FED-BATCH FERMENTATION
 Substrate increments as the fermentation progresses.

started as batchwise with a small substrate concentration.
 Initial substrate is consumed, addition of fermentation
medium
Microbial cell (Biomass) Yeast
Microbial enzymes Glucose isomerase
Microbial metabolites Penicillin
Food products Cheese, yoghurt, vinegar
Vitamins B12, riboflavin

• P.F. STANBURY, A. WHITAKER AND S. J. HALL, PRINCIPLES OF FERMENTATION TECHNOLOHY
1. Preserves and enriches food, improves digestibility, and
enhances the taste and flavour of foods.
2. Potential of enhancing food safety by controlling the

growth and multiplication of a number of pathogens in
foods.
3. Important contribution to human nutrition, particularly in

developing countries, where economic problems pose a
major barrier to ensuring food safety.
3- Low energy consumption due to the mild operating
conditions relatively low capital and operating costs
relatively simple technologies.
4- They cause highly specific and controlled changes to foods

by using enzymes.
5- Preservation and detoxification of the food.
6- Waste treatment.
7- Health related product.

• hazardous microbial contamination always exist in
fermented food
• The uneven distribution of salt in lactic acid

fermented fish products and contamination of
Aspergillus flavus in traditional starter cultures for rice
wine and soybean sauce result in severe food poisoning
incidences
• Health(obesity, cancer)
C.H. LEE, 1989

References
• Stanbury, P.F., A. Whitaker, and S. J. Hall, (2000) Principles of
Fermentation Technology, 2nd ed., Butterworth Heinemann, Oxford.
• Shuler, M. L. and F. Kargi., (2002). Bioprocess Engineering Basic
Concepts, 2nd ed., Prentice Hall, Upper Saddle River, NJ,
• Lee, C.H., (1989) Fish fermentation technology, Korean J. Applied
Microbiology and Bioengineering, 17(6), 645-654
• Daniel I. C., et al., (1979)“Fermentation and Enzyme Technology,”
John Wiley, New York .
• Willey, J. M. Shrewood, L. M. (2008) Microbiology .7th ed. Mc Graw
Hill.,1067-1069
22

Fermentation

Uploaded by

Copyright:

Available Formats

Fermentation

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fermentation

Uploaded by

Copyright:

Available Formats

Presented by: Hina Amir

Eduard Buchner 1897

Fermented no living yeast cells in the mixture

Product Organism Use

Ethanol Saccharomyces Industrial solvents,

contains the media to

 Sterilised medium: for microorganism growth

 Seed fermenter: inoculum to initiate process

 Production fermenter: large model

 Equipment i) drawing the culture medium

ii) cell separation iii) collection of cell

iv) product purification v) effluent treatment.

• microorganisms microorganisms grow in a

Sterile nutrient substrate , inoculated, grow until no more

 lag phase (adapt to their surroundings)

 Substrate is added continuously to the fermenter, and

 Substrate increments as the fermentation progresses.

Microbial enzymes Glucose isomerase

Microbial metabolites Penicillin

Food products Cheese, yoghurt, vinegar

Vitamins B12, riboflavin

2. Potential of enhancing food safety by controlling the

3. Important contribution to human nutrition, particularly in

4- They cause highly specific and controlled changes to foods

5- Preservation and detoxification of the food.

7- Health related product.

• The uneven distribution of salt in lactic acid

C.H. LEE, 1989

You might also like